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Journal of Biotechnology and Phytochemistry
Volume 1 Issue 3
Chemistry World 2017
Page 66
November 13-15, 2017 Athens, Greece
7
th
World Congress on
Chemistry
Whey biorefinery: sustainable strategies
for added-value food manufacture – a
bioeconomic approach
Antonia Terpou and Maria Kanellaki
University of Patras, Greece
Nowadays, enormous quantities of food waste are becoming
a global concern. Specifically, dairy industry which is a
major economical resource is generating a large volume of
waste liquid effluent, namely whey. To address this persistent
problem, sustainable interventions with green technologies
are essential. Valuable products can be economically
recovered from cheese whey using new biochemical
processes. Thus, in the present study, whey was utilized
initially as a substrate for the production of immobilised
functional biocatalysts for the production of novel added-
value food products. In parallel, after the biocatalysts removal
the detergent liquid-whey was used as a raw material for
manufacturing of functional beverages. Whey can be a
valuable nutrient medium for cultivation of microorganisms
and thus it was used as a substrate for the production of
functional immobilised biocatalysts. Dried organic berries
(
Hippophae rhamnoides
L.) were selected as supports for
the immobilisation bioprocess of the probiotic bacterial
strain
Lactobacillus casei
ATCC 393 due to their antioxidant
and antiproliferative activities along with their exceptional
technological properties as natural immobilisation carriers.
Whey protein and immobilised biocatalyst were removed
from whey and used for the production of added value frozen
desserts. Subsequently, valorization of the detergent whey was
achieved by the incorporation of
Pistacia lentiscus
mastic gum
added as a natural preservative. Mastic gum has been used
in traditional Greek medicine for various gastrointestinal
disorders from the ancient years and is well known for its
antimicrobial properties. The incorporated freeze-dried
mastic gum significantly reduced the initial high counts
of yeasts and fungi of the produced beverages compared to
initial whey used as a control sample during 30 days of storage
at 4
o
C. The good texture and the exceptional mastic gum
flavor & aroma, along with possible antimicrobial indicates
the products high commercialization potential. Adapting
biorefinery strategy with integrated approach can lead to
the development of circular bioeconomy. Likewise, from the
knowledge of environmental stress, proper treatment of whey
is extremely necessary and thus the suggested bioprocess of
whey valorization for the production of novel added value
food products will explore many unfold issues in the field of
food fortification, human nutrition and upgradation of dairy
effluent whey.
ant.terpou@gmail.comJ Biotech and Phyto 2017